In a small saucepan, stir to dissolve sugar with water at medium heat. Bring to a full boil. As soon as the caramel turns amber color, pour a layer of caramel into each ramekin.

In a small saucepan, combine the sugar and milk. Set the heat to medium. Stir until the sugar is dissolved, then remove from the heat.

Separately, beat the egg yolks and whole eggs until they are combined. Add the milk and sugar mixture, mix well. Add the pumpkin puree. Mix well.

Strain through a fine mesh. Use a spatula to scrape the pumpkin through the sieve. Add vanilla and cinnamon. Mix well. Strain again into a pitcher, and fill the 7 ramekins with the mixture.

Place the baking pan in the preheated oven. Pour in the boiling water. The water should go half-way up the side of the ramekins. Bake for 40 minutes. The texture of the crème caramel should be jiggly but not too liquid.

Let them cool first, then plastic-wrap each individual ramekin and refrigerate for at least 4 hours. The texture will become firmer.

When serving, run a knife along the ramekin, and place a dessert plate onto each ramekin and turn both upside down to unmold the crème caramel onto the plate.